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Rhubarb Chutney

What an easy and delicious way to preserve Rhubarb. This will go well with cold meats, cheese platters or spoon a little on your burger to add that “something” different and special.



400ml Brown/Malt Vinegar

100ml Red Wine Vinegar

150g white Sugar

15ml Curry Powder (I used Medium)

2ml Chilly Powder

7.5 ml Salt

750g Rhubarb, cut into about 1cm pieces

200g Onion, chopped

200g Raisins


  1. Heat the vinegars, sugar, curry powder, chilli powder and salt and bring to the boil and let the sugar dissolve completely.
  2. Add the rhubarb, onion and raisins and cook over a low heat for about 30 minutes or until the mixture turns thick.
  3. Take off the heat and let cool for 5 minutes.
  4. Bottle the warm chutney in warm, sterilized jars.

Tip: Add a little more chilli powder if you would like more of a kick.

Let the chutney mature for a week or two…this will let the vinegar settle a little too.

Will keep well for up to 4 months.

Refrigerate after opening and use within 10 days.




About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

6 responses »

  1. Great Blog Nel. Now all I need to do is steal some rhubarb from my friends garden :-). Recipe looks delicious. Thank you xoxo

  2. Pingback: Garden Nut Bite Size Homegrown Herbal Patties | Gold Within

  3. Pingback: Hot Plum Chutney | Bedford Burrow

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